Starbucks is rethinking kitchens to be more efficient. In a technology lab, they explore ways to bring equipment closer together, and make syrup pumps, milk dispensers and ice bins that work better.
U.S. stores designed a decade ago struggle to meet today’s demand. Cafes that once had 1,200 orders/day now try to make 1,500. Half of U.S. sales now come from drive-thru orders. Menus have expanded with some products time consuming to create. The Iced Caramel Macchiato takes 8 steps and 3 minutes to make and other popular drinks require even more steps. Workers cite problems with store designs, equipment and kitchen resources. One in four U.S. baristas now quit within 90 days, up from roughly one in ten pre-Covid.
If you want to improve kitchen operations or drive-thrus, MOSIMTEC’s restaurant simulation modeling can help. For a Fortune 500 provider, we built a kitchen simulation model to analyze staffing, inventory, menu mix, financials and customer turnaround metrics. For another large provider, we built a simulation-based app to perform cook/process time sensitivity analysis, then added assembly, kitchen operations, layout representations, customer behavior and staff utilization for rollout across each of their restaurants. MOSIMTEC can help.
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Read More: https://www.wsj.com/articles/starbucks-howard-schultz-change-frappuccinos-11661888871